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September

Cabbage, potatoes, brussels sprouts, broccoli, celeriac, kale, bok choy, collards
It’s fun to find ways to feature raw cabbage as the star of a dish without going the conventional coleslaw route. In the first recipe, combine chopped cabbage with finely chopped scallion to start a refreshing salad; add carrots, ginger lime dressing, and chopped cashews to make it a meal. Who doesn’t love a warm one-pot meal when the weather is starting to cool? Potatoes and brussels sprouts join shiitake mushrooms and sausage for a satisfying meal that moves seamlessly from brunch to dinner.
Cabbage should be stored in a plastic bag and refrigerated for use up to two weeks. Store potatoes in a cardboard box, ventilated bin, or bushel basket; cover to eliminate any light for maximum freshness. Store brussels sprouts in a plastic bag in your refrigerator’s crisper, and they’ll keep for one week. Sprouts on the stalk will stay fresh longer than those removed. You may also put the stalk in a container with one inch of water and store in the refrigerator for longer life. Celeriac stores well when kept cool. Wrap in plastic and store in the refrigerator for up to several weeks. Keep unwashed kale, bok choy, and collards refrigerated in a plastic bag for up to five days.

October

Leeks, spinach, turnips, pumpkins
With days turning chilly, soup season is upon us, and there are few cozier options than potato leek. Perfect for soup making novices and veterans alike, this simple recipe offers straightforward preparation and ample flavor. Turnips may have you stumped, but we’ve got you covered with a one-dish recipe filled with a creamy sauce and Parmigiano-Reggiano cheese, topped with breadcrumbs and porcini mushrooms. When you venture into new territory with a few familiar flavors, you rarely go wrong.
Store unwashed leeks in the crisper of your refrigerator. Store spinach in a plastic bag and place in your refrigerator crisper for no more than four days. Turnips should be stored without their greens; if necessary, remove greens and place in a separate bag. Place turnips in a plastic bag and stow in the crisper of your refrigerator for up to several months. Keep pumpkins in a cool, dry place for up to two months before use.

Leeks

Potato leek soup2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
2 medium potatoes (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or vegetable stock
1 cup heavy cream
Salt and freshly ground pepper
Melt butter in a large saucepan. Add leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until potatoes are tender, about 15 minutes. Add cream and simmer for 10 minutes longer.
Working in batches, puree the soup in a blender (or use a hand blender), and then return it to the pan. Season with salt and pepper.

Turnips

Turnip casserole3 cups heavy cream
1 garlic clove, finely grated
1 teaspoon Dijon mustard
Salt and freshly ground pepper
3 pounds small turnips, peeled and sliced crosswise, 1/8” thick
1/2 cup freshly grated
Parmigiano-Reggiano cheese
1/2 ounce dried porcini mushrooms, coarsely chopped
1/2 cup bread crumbs
Preheat oven to 375 degrees F and butter a shallow casserole dish, about 2-quart in size. In a medium saucepan, bring the heavy cream to a simmer. Whisk in the garlic and mustard; season with salt and pepper. Lower heat and keep warm. Arrange half the turnip slices in the prepared baking dish, overlapping slightly. Pour half of cream mixture over turnips and sprinkle 1/4 cup of grated cheese on top. Repeat with the remaining turnip slices and cream. Cover tightly with foil and bake for 1 hour and 15 minutes, until the turnips are tender. Meanwhile, in a food processor, pulse the porcini to coarse crumbs. Add the breadcrumbs and pulse 4 times. Transfer crumbs to a small bowl; whisk in remaining cheese. Remove the casserole from the oven and uncover. Sprinkle the porcini crumbs evenly over the top and bake for about 20 minutes, until the cream is bubbling and the top is golden brown. Let sit for 15 minutes before serving.

November

Winter squash: butternut, delicata, acorn
If you enjoy a challenge in the kitchen every once in awhile, consider embarking on a quest to make this decadent lasagna featuring winter squash, spinach, four kinds of cheese, and béchamel sauce. It features a less common flavor palate for squash and will be worth your time spent in the kitchen.
Store winter squash in a cool, dry place, away from light and heat. They may last as long as three months.

Winter squash

Winter squash lasagna2 small pie pumpkins
1 butternut squash
1/4 cup olive oil
1/2 cup apple cider
salt and pepper
6 tablespoons butter
2 small red onions, diced
2 shallots, diced
4 garlic cloves, minced
12 ounces fresh whole spinach leaves
1/4 teaspoon nutmeg
1/2 cup milk
2 cups heavy cream
1/2 cup flour
4-5 chive sprigs, finely chopped
1 tablespoon sage
32 ounces ricotta cheese
1 egg
10 ounces mozzarella cheese, shredded
8 ounces Asiago cheese, shredded
1/2 cup Parmigiano-Reggiano cheese, grated
12.5 ounces fresh pasta sheets for lasagna
Pre-heat oven to 400 degrees F. Cut the pumpkin and butternut squash into bite size pieces, roughly 2” by 2”, removing the skin. On a baking sheet, toss in olive oil to coat and add 1/4 cup of the apple cider; season with salt and pepper. Roast in oven for 30-35 minutes. Melt two tablespoons of the butter in a large skillet; add onion, half the shallots, and half the garlic. Stir over medium-high heat until softened and slightly caramelized. Remove from pan; set aside in a bowl. To the same pan, add spinach. Toss until softened; set aside in a bowl. Pour half the roasted pumpkin and squash into a food processor; process to reach a smooth texture. Into the puree, add remaining onion mixture and puree. Remove from processor and add to large bowl. Add 1/8 teaspoon nutmeg, the remaining apple cider, and half the milk. Stir to combine. Coarsely chop pumpkin and squash; add them to puree. Add the remaining onions and shallots to the bowl. Stir to combine. Back in the pan, add the rest of the butter, the remaining minced garlic and diced shallots. Stir until garlic and shallots are soft. Pour cream into the pan, stirring vigorously. Add remaining milk. Using a sifter, add flour to thicken sauce. While sauce is simmering, add chives and sage; add remaining nutmeg, salt, and pepper. Simmer until thick. Meanwhile, butter a lasagna pan. Add the ricotta cheese to a mixing bowl. Stir in egg; add grated Parmigiano-Reggiano and half the shredded mozzarella. Stir to combine; set aside. Cover bottom of pan with sauce, spreading evenly. Sprinkle some of the remaining cheese on top of the sauce. Lay down three to four pasta sheets with an overlap of 1/2-inch between pieces so they fit flush against the sides of the pan. Using a spoon and rubber spatula, spread a 1-inch thick layer of squash filling. Add a 1/2-inch thick layer of ricotta cheese across this; sprinkle a handful of the remaining cheeses (asiago and remaining mozzarella), followed by spinach, and the onion mixture. Add another pasta layer and repeat previous steps until all ingredients are used.
Once remaining sauce and cheese are on top, spray a piece of foil with cooking spray and place sprayed side down on your pan before baking. Bake for 30–35 minutes. Remove foil and bake for another 10–15 minutes. Remove from oven; allow to sit for 5 minutes before serving.